Rub five spice powder all over the duck exterior, then stuff the cavity with the remaining green onion, ginger, bay leaf, star anise, cloves, onion and cinnamon sticks.

Carefully place it into the pot of boiling water, breast side up, then lower the heat and let it simmer for 1 hour. (If you have a small pot, boil for 30 minutes, then turn the duck over and let simmer for another 30 minutes.)

Turn off the heat and when cool, very gently lift the duck out into a baking pan. Carefully prop the duck up to drain all the liquid from inside the cavity. Reserve this to make the sauce.

When cooled, put duck in the fridge to dry out for at least 4 hours. Alternatively, you can leave it out under fans or blow-dry it.

When ready to roast, bring the duck back to room temperature and preheat your oven to 200°C.

In a bowl, combine soy sauce, cooking caramel and honey. Then brush all over the duck’s exterior. Let it sit for 15-20 minutes. Then roast in the oven for 30 minutes until the skin is crispy and golden brown.

To make the sauce, heat a saucepan and pour in the reserved duck juice. Gradually pour in the corn starch mix while stirring, to reach the consistency that you want.

Adjust taste with salt and pepper, then pour into a serving jug and set aside. Garnish sauce by sprinkling chopped green onions, chili and orange zest.

To make the salad, toss all the ingredients together in a mixing bowl and set aside.

When duck is cooked, remove from the oven and allow to cool for at least 15 minutes. Then carefully slice through the middle to remove the spine bone, then discard the stuffing.

To serve, arrange the halved duck to a serving plate. Arrange the salad in between the drumsticks and place the orange rings all around the duck. Garnish with sprinkles of radish, green onion and orange zest.